One Pot Garlic Parmesan Pasta
The easiest and creamiest pasta made in a single pot – even the pasta gets cooked right in the pan! How easy is that?
Garlic and parmesan. A match made in heaven. And with the help of a single pan, you can make the easiest, most epic pasta ever.
Just think of this as a creamy alfredo, except without the heavy cream and the cream cheese. And no, taste is not compromised in this super easy one pot meal.
The one pan aspect actually helps the noodles soak up all that amazing flavor, giving you that light cream sauce coating the noodles in all its garlic-Parmesan glory.
And if you really want to save on dishes, you know my rule – this should get eaten straight out of the pot. The dishes, the plating, the garnishes – it’ll just slow you down anyway!
One Pot Garlic Parmesan Pasta
Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk, or more, as needed
- 8 ounces uncooked fettuccine
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Made this last night. I doubled the garlic, used fat free Land O’Lakes half and half and added a pound of shrimp at the last ten minutes. It was amazing and super fast!
This is SOOOOO good, and very easy. Thank you for sharing!!!!!!
hi, just want to inquire about cheese. Does it really have to be parmesan? Or can i use other cheese? Any suggetions?
Yes, it is best to use Parmesan. Using a different kind of cheese can result in a “gummy” texture.
Do you cover the pot while it is simmering? Or do you just leave the pot open?
Nope, no lid needed!
Holy Cow! This was awesome! I used 1% Milk since I am a Weight Watchers member, and when I put the recipe through the recipe builder on the Weight Watchers’ site, it came out to 6 points plus! What a great find! I’ll be making this often! Thanks so much for a great recipe!
Is there an option to make this without chicken broth? I’d like to make this vegetarian friendly
Vegetable broth/stock should work just fine.
I made this the second time today. It´s is so easy. I used whole wheat elbows and a little bacon. Yummi!
Thank you! I am so glad to have found your website and have tried some of your recipes, yummy!!! Intend to try this one is sounds so scrumptious!!!
Delicious dish!! I used the recomended 4 cloves of garlic and found it to be A LOT of garlic. You must have used pretty small cloves! I LOVE garlic and usally use fairly large cloves, but holy cow this recipe could keep the vampires away for the rest of my life! Absolutely delicious though!
I’m so glad you tried this recipe! As for the strong garlic taste – since the garlic is a main star in this dish, I would hope to keep the vampires away!
Just wanted to weigh in on the garlic comment — as you stated, Lindsey, the size of the cloves does make a difference. As well, though, a lot depends on how fresh your garlic is. The fresher the bulb, the stronger the taste.
4 cloves is nothing! Lol
This was my first time trying a one pot meal and happy to report it was delicious! I should have added a little milk at the end as dried very quickly but it didn’t matter. Also, forgot to add the parsley, so I’ll have to remember that next time…and going to try adding a few dashes of hot sauce with the liquid too!
hi this one pot pasta looks delicious. Is chicken broth the same as chicken stock?
That’s a great question – here is an article about whether or not there really is a difference: http://www.thekitchn.com/whats-the-difference-stock-vs-71199.
This was amazing!! I am a huge alfredo fan and was skeptical but OMG this has now replaced my alfredo recipe…I will be using it from now on…and maybe sometimes adding pesto 🙂 I served it with some shrimp! 🙂
Damn Delicious is right! I stumbled across this recipe from a pinterest pin and wow! Soooooo good! And I LOVE that I had all the ingredients on hand! Thank you!!
I’m signing up for your newsletter right now. Can’t wait to try out more of your recipes!!
My 13 year old just made a double batch of this with no help from any adult – it was fabulous. As good as any pasta I’ve had. It’s totally replacing my standard Alfredo. Thank you – wonderful recipe!!
Made this last night with gluten free tagliatelle pasta and it was amazing! Thanks for a wonderful recipe!
Big Up for your recipe ! I’m a Pasta addict and your close to perfect with this one. The taste and the creamy texture is awesome ! I recommand everyone to experiment this heaven one time in is life.
Thank you very much !
Ah I just made this and it was so delicious! I cooked some mushrooms and added those plus some spinach to the dish also which was a nice added touch! Thanks for sharing this yummy recipe! I’ll definitely be making it again! 🙂
This was SO SO good. As someone who can’t usually stomach any sauce with heavy cream in it, this was a treat. I used 1/2% milk, added a little thawed shrimp when I brought my noodles down to a simmer and then added a dollop of fat-free cream cheese right before throwing in the parmesan. seriously good. thank you!
When do you think I should add the pasta if I’m making fresh pasta from scratch? Do I still simmer the sauce for 18-20 minutes adding the pasta at the end?
You can still add the pasta in at the same time, but you may have to significantly reduce cooking time if using fresh pasta.
Delicious! Great, easy recipe! Added chicken, was amazing!